Marinated Barbecue Lamb with Shallot Marmalade

Name: Marinated Barbecue Lamb with Shallot Marmalade
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Yield: Serves 4
Cuisine: british
Ingredients: 4cannons of lamb (see Choosing your meat, below), about 170g-200g each; approx olive oil; 2bulbs fennel (trimmed, use fennel tops in marinade); 4 tbsp balsamic vinegar; 1bunch (about 250g) asparagus; 2 red peppers (Gordon used Romano); 6-8 sprigs thyme; 4slices sour dough bread; juice of 1 lemon; 2 tsp Dijon mustard; 1 fat garlic clove crushed or finely chopped; fennel tops, from above, chopped; handful mint leaves, roughly chopped; 8 shallots halved and sliced; 4 fat garlic cloves sliced; 3cm cube fresh root ginger peeled and grated; 1 tsp mild curry powder; 2 tsp golden caster sugar; 3 tbsp white wine vinegar; 3-4 tbsp crème fraîche

⏱ 80 mins 🍽 Serves 4 🌶 british ✅ A challenge 🏷 Main course

This impressive British main course is ideal for a special occasion. Lamb cannons are marinated in a herby, lemony dressing before being griddled. They are served with a gently spiced, creamy shallot and ginger marmalade, alongside a selection of griddled vegetables and thyme-scented sourdough toast. The recipe serves four and requires about 80 minutes to prepare and cook.

Ingredients

4cannons of lamb (see Choosing your meat, below), about 170g-200g each
approx olive oil
2bulbs fennel (trimmed, use fennel tops in marinade)
4 tbsp balsamic vinegar
1bunch (about 250g) asparagus
2 red peppers (Gordon used Romano)
6-8 sprigs thyme
4slices sour dough bread
juice of 1 lemon
2 tsp Dijon mustard
1 fat garlic clove crushed or finely chopped
fennel tops, from above, chopped
handful mint leaves, roughly chopped
8 shallots halved and sliced
4 fat garlic cloves sliced
3cm cube fresh root ginger peeled and grated
1 tsp mild curry powder
2 tsp golden caster sugar
3 tbsp white wine vinegar
3-4 tbsp crème fraîche

Method

Prepare the marinade by whisking 150ml olive oil with lemon juice, mustard, garlic, chopped fennel tops, mint, a good pinch of sea salt flakes and black pepper in a bowl.
Place half the marinade in a long dish, set the lamb on top and cover with the rest. Leave for at least 30 mins to allow the flavours to infuse.
Heat a frying pan, add the shallots, garlic, ginger, curry powder, sugar and 4 tbsp oil. Fry for 2-3 mins, stirring until caramelised. Reduce the heat, add leaves from 4 thyme sprigs, season and cook for about 15 mins, stirring occasionally.
Pour in the wine vinegar to deglaze, cook for another 5 mins, then mix in the crème fraîche and cook 2-3 mins until creamy. Set aside to cool. This marmalade can be refrigerated for up to 3 days.
Lightly trim the fennel roots, quarter each bulb and cut into 8 wedges. Slash each wedge almost to the root. Arrange on a plate, drizzle with a little oil and the balsamic vinegar, then season lightly.
Trim the woody ends from the asparagus on the diagonal, then split each spear almost to the tips. Drizzle with a little oil and season well.
For the peppers, remove the stalk, slit open, discard seeds and ribs, then open out and slice into long 2cm-thick strips.
Sprinkle the sour dough bread slices with crushed salt, extra thyme leaves and a light drizzle of oil. Set the prepared vegetables and bread aside.
Remove the meat from the marinade, shaking off any excess. Place on a hot griddle (caution: it may flame) and cook 6-7 mins each side, moving it aside if it burns. Press with a fork to check doneness. Add 2 mins extra each side for well done. Rest the cooked meat for 10 mins.
Griddle the vegetables, starting with the fennel for 3 mins each side. Cook the asparagus for 4-5 mins, turning once, then the pepper strips for 3-4 mins, and finally toast the bread. Slice the lamb thinly lengthways. Spread toast with shallot marmalade, top with lamb and serve with the vegetables.

Nutrition (per serving)

Calories654 kcal

Fat33 g

Saturates10 g

Carbs44 g

Sugars13 g

Fibre7 g

Protein45 g

Sodium444 mg

Salt1 g

Recipe details

Skill levelA challenge

CategoryMain course

Cuisinebritish